Warm Oriental Duck And Mango Salad

• 450 g skinless boneless duck breasts
• 1 teaspoon Chinese five spice powder
• 1 teaspoon sunflower oil
• FOR THE DRESSING
• 1 lime, juice of
• 1 teaspoon Thai fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons clear honey
• FOR THE SALAD
• 80 g mixed baby greens
• 1 small mango, skinned. stoned and cut into matchsticks
• 100 g bean sprouts
• 4 green onions, shredded
• fresh mint leaves
• toasted sesame seeds, to garnish

1. Cut the duck into 1cm wide strips and mix with the five spice. Heat the oil in a wok and, when hot, add the duck strips and stir fry for exactly 2 minutes until nicely browned but still a little pink in the centre.
2. Transfer to a large bowl and stir in the lime juice, fish sauce, soy sauce and clear honey. Set aside to cool to room temperature.
3. To serve place the salad leaves in a large serving bowl and toss with the mango, bean sprouts and duck with dressing. Scatter over the shredded onions, mint and sesame seeds and serve.

duck breasts, spice powder, sunflower oil, dressing, lime, fish sauce, soy sauce, clear honey, salad, baby greens, mango, bean sprouts, green onions, mint leaves, sesame seeds

Taken from www.food.com/recipe/warm-oriental-duck-and-mango-salad-121997 (may not work)